Save to Pinterest I threw this together on a Wednesday night when the fridge was nearly empty and I was too tired to think. A package of gnocchi I'd forgotten about, some mushrooms going soft, spinach that needed using. What started as pantry roulette turned into something I now crave on purpose. The cream melted into the gnocchi like it had been planned all along, and I stood at the stove eating straight from the pan.
My neighbor smelled it through the window once and knocked on the door with a bottle of wine. We ended up splitting the pan between us, sitting on the kitchen counter with forks, talking about nothing important. She still texts me when she makes it now. It's become our accidental tradition.
Ingredients
- Olive oil: Use enough to coat the pan well, it keeps the onions from sticking and adds a subtle richness that butter can't quite match.
- Yellow onion: Chop it fine so it melts into the background, sweetening everything without calling attention to itself.
- Garlic: Mince it fresh, the jarred stuff goes bitter when it hits the heat and you'll taste the difference.
- Cremini or button mushrooms: Slice them thick so they hold their shape and get golden, thin slices turn to mush and lose their bite.
- Fresh baby spinach: It wilts down to almost nothing, so don't be shy with the handful, you need the volume.
- Potato gnocchi: Shelf-stable works perfectly here, no need to hunt down fresh unless you want to, it all gets pillowy in the cream.
- Heavy cream: This is what makes the sauce cling to every piece, half and half won't coat the same way.
- Parmesan cheese: Grate it yourself from a block, the pre-shredded kind has anti-caking agents that make the sauce grainy.
- Vegetable broth or water: Just a splash to help the gnocchi cook through without drying out the pan.
- Dried thyme: It brings an earthy warmth that plays nicely with mushrooms, fresh works too but use three times as much.
- Black pepper and salt: Taste as you go, the Parmesan adds saltiness so start light and adjust at the end.
- Nutmeg: A tiny grate transforms the cream into something almost fancy, but skip it if you don't have it on hand.
Instructions
- Start with the aromatics:
- Warm the olive oil over medium heat until it shimmers, then add the onion and let it soften for about three minutes, stirring occasionally so it doesn't brown. You want it translucent and sweet smelling, not caramelized.
- Brown the mushrooms:
- Toss in the garlic and mushrooms, and don't touch them for a minute or two so they can get some color on one side. Stir and cook for another five to seven minutes until they're tender and golden, the pan will smell woody and rich.
- Cook the gnocchi:
- Add the gnocchi straight from the package along with the broth, stirring gently so they don't stick to the bottom. Let them cook for two minutes, they'll start to puff up and soften as they absorb the liquid.
- Make it creamy:
- Turn the heat down to low and pour in the cream, then sprinkle in the thyme, salt, pepper, and nutmeg if you're using it. Stir everything together so the gnocchi are coated in that silky sauce.
- Wilt the spinach:
- Drop in the spinach and keep stirring until it collapses into the pan, about two minutes. It'll look like too much at first but it shrinks fast.
- Finish with cheese:
- Stir in the Parmesan and watch it melt into the sauce, making everything glossy and thick. Taste it now and add more salt or pepper if it needs it, then take it off the heat.
- Serve it hot:
- Scoop it into bowls while it's still steaming and top with extra Parmesan and a few cracks of black pepper. It's best eaten right away, straight from the stove.
Save to Pinterest I made this for my sister after she had her baby and she cried into the bowl, not because it was emotional but because it was warm and easy and she hadn't eaten anything that wasn't cold leftovers in days. She asked me to write it down for her and I realized I'd never actually measured anything. That's when I knew it was a keeper.
What to Do with Leftovers
The sauce thickens overnight in the fridge, so when you reheat it add a splash of broth or milk to loosen it back up. I've eaten it cold straight from the container at midnight and it still tastes good, the flavors settle and deepen. It keeps for three days covered, but it never lasts that long at my house.
How to Make It Your Own
Throw in toasted pine nuts or walnuts at the end for crunch, or stir in shredded rotisserie chicken if you want protein. I've swapped the spinach for kale, the mushrooms for zucchini, the cream for cashew cream when my friend who can't do dairy came over. It bends to whatever you have without breaking.
What to Serve Alongside
This is rich enough to stand alone, but a simple arugula salad with lemon and olive oil cuts through the cream nicely. Crusty bread for mopping up the sauce is non-negotiable. A cold Pinot Grigio or sparkling water with a squeeze of lime keeps it light.
- Use a large skillet so everything cooks evenly and the gnocchi don't pile up on each other.
- If you can only find vacuum-sealed gnocchi, it works just as well as the shelf-stable kind.
- Check your Parmesan before adding extra salt, some brands are saltier than others and it's easy to overdo it.
Save to Pinterest This is the kind of meal that makes you feel like you've got it together even when you don't. It's comfort in a skillet, and it never judges you for eating it three nights in a row.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well; just thaw and drain excess water before adding to maintain the sauce's creaminess.
- → What type of mushrooms is best for this dish?
Cremini or button mushrooms are ideal due to their tender texture and mild flavor, which complements the creamy sauce.
- → How can I make this dish vegan-friendly?
Swap heavy cream with plant-based cream and use vegan Parmesan alternatives to maintain richness without dairy.
- → Is it possible to prepare this meal gluten-free?
Yes, substitute regular gnocchi with certified gluten-free gnocchi to avoid gluten-containing ingredients.
- → Can protein be added to enhance the dish?
Adding cooked shredded chicken or white beans provides extra protein without overpowering the creamy mushroom and spinach flavors.